Lemon BlueBerry CheeseCake Cake


Embark on a culinary journey that marries the zesty allure of lemon with the sweet charm of blueberries in the most enchanting way possible. The Lemon Blueberry Cheesecake Cake is a symphony of flavors and textures, blending the moist, tangy essence of lemon cake with the creamy richness of blueberry cheesecake, all enveloped in a light, lemony frosting. This dessert is not just a treat for the palate but a feast for the eyes, making it a perfect centerpiece for celebrations or a luxurious finale to a special meal. Whether you’re a seasoned baker or new to the kitchen, this recipe offers a delightful challenge with a rewarding outcome that’s sure to impress your guests and satisfy your sweet tooth.


Lemon BlueBerry CheeseCake Cake

  • Author: Hannah
  • Prep Time: 1 hour
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours 20 minutes


For the Blueberry Cheesecake:
¾ cup fresh blueberries
16 oz. cream cheese, room temperature
½ cup granulated sugar
2 Tablespoons all-purpose flour
1 ½ teaspoons vanilla extract
2 eggs + 1 egg yolk, room temperature
¼ cup sour cream
¼ cup heavy cream
For the Lemon Blueberry Cake:
2 cups all-purpose flour
2 Tablespoons corn starch
¼ teaspoon salt
2 teaspoons baking powder
2/3 cup unsalted butter, room temperature
1 and 1/3 cups granulated sugar
2 eggs + 1 egg white
1 ½ teaspoons vanilla extract
2 teaspoons lemon zest
½ cup milk
3 Tablespoons lemon juice
1 ½ cups fresh blueberries
3–4 teaspoons of flour (to toss the blueberries)
For the Lemon Cream Cheese Frosting:
12 oz. full-fat brick style cream cheese, softened
1 cup unsalted butter, softened
¼ teaspoon salt
3 ½ –4 ½ cups powdered sugar
2 teaspoons vanilla extract
1 Tablespoon lemon zest
For garnish:
Lemon wedges
Fresh blueberries


Blueberry Cheesecake:
Preheat the oven to 350°F. Prepare an 8-inch springform pan with parchment and aluminum foil for a water bath.
Pulse blueberries and cream cheese in a food processor. Transfer to a bowl, add sugar and flour, and beat until smooth. Mix in vanilla, then eggs one at a time, followed by sour cream and heavy cream. Pour into the pan and bake in a water bath for 40-45 minutes. Cool completely.
Lemon Blueberry Cake:
Preheat oven to 350°F. Prepare two 8-inch pans with parchment. Sift together flour, cornstarch, baking powder, and salt. Mix milk with lemon juice. Beat butter and sugar, add eggs, vanilla, and lemon zest. Alternately add dry ingredients and milk mixture, fold in blueberries. Bake for 30-35 minutes and cool.
Cream Cheese Frosting:
Beat cream cheese and butter until smooth. Add vanilla, salt, and lemon zest. Gradually add powdered sugar to desired consistency.
Assembling the Cake:
Layer one cake, add frosting, then cheesecake layer, more frosting, and top with the second cake. Frost entirely and garnish with lemon and blueberries.

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The Lemon Blueberry Cheesecake Cake stands as a testament to the beauty of combining flavors and textures to create a dessert that’s much more than the sum of its parts. With its layers of zesty lemon cake, creamy blueberry cheesecake, and light lemon frosting, this cake is a sophisticated blend of tangy, sweet, and fruity flavors that come together in perfect harmony. It’s an ideal choice for special occasions, offering a burst of freshness and decadence in every bite. As you slice through the layers, revealing the vibrant hues of lemon and blueberry, you’ll know you’ve created something truly special. So, gather your ingredients and set forth on this baking adventure, ready to dazzle your taste buds and those of your loved ones with this exquisite creation.

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